HRT 1123 — Introduction to the Hospitality and Tourism Industry
This course is designed as an introduction to the hospitality and tourism industry. The course includes discussions and industry observations to discover the opportunities, trends, problems, and organizations in the field. Three hours lecture. Three hours credit. HRT/CUT 1163 – Culinary Math. The purpose of this course is to develop basic mathematical computation for all facets of the food service industry. Math skills learned will advance students/graduates at all levels of employment from serv ers and cooks to chefs and managers. Two hours lecture. Two hours lab. Three hours credit. HRT/CUT 1213 – Sanitation and Safety. This course will provide basic principles of microbiology, sanitation, and safety for a food service operation. The course studies the implementation of sanitation procedures, cost control, risk reduction standards in a hospitality operation. ServSafe® Sanitation Certification from the National Restaurant Association is offered as a part of this course. Two hours lecture. Two hours laboratory. Three hours credit.